The Best Snickerdoodle Recipe

Snickerdoodles are a classic and old cookie recipe that my family has been making for years. This popular cinnamon sugar cookie always reminds me of my Grandma! Enjoy The Best Snickerdoodle Recipe!!!

Snickerdoodles are a classic cookie recipe that always reminds me of childhood. I feel like they were my mom’s favorite cookie. There is something warming and comforting about a good Snickerdoodle cookie so I had to bring that recipe to you all!

How to make a Snickerdoodle Cookie:

Snickerdoodles do not take very long to make! They are an old-fashioned cookie that uses simple ingredients, and therefore just requires mixing together and then baking!

This recipe has two key ingredients though that separate Snickerdoodles from other sugar cookies. Those two ingredients are Shortening and Cream of Tartar.

I will talk about shortening more further down the post. Cream of Tartar is used as a leavening agent and adds a that tangy flavor you know and love in a Snickerdoodle.

Ingredient Notes:

• Unsalted Butter (softened)
• Shortening
• Eggs
• Sugar (divided for use in the batter and for the topping)
• All-Purpose Flour
• Cream of Tartar
• Baking Soda
• Salt
• Ground Cinnamon

Directions:

Step One – Preheat oven to 400 degrees F. Prepare a cooking sheet with nonstick cooking spray or parchment paper.

Step Two – Using an electric mixer cream together unsalted butter, shortening, eggs, and granulated sugar.

• Tip: The shortening will help the cookies stay soft, while the butter will give it flavor. 

Step Three – In a separate bowl whisk together all-purpose flour, cream of tartar, baking soda, and salt.

Step Four – Add dry ingredients in with your wet and mix together. Once mixed together well form 1 inch balls of dough.

Step Five – Mix ¼ cup of granulated sugar and ground cinnamon together and place on a plate. Roll each cookie dough ball in cinnamon and sugar and place on your prepared cookie sheet.

Step Six – Bake for 8 minutes. These cookies can go from cooked to over cooked very quickly. Remove them from the oven and leave them on the baking sheet for 2 minutes then place on a cooking rack and serve.

Should I use Shortening in this recipe?

There is a very important trick when making Snickerdoodle Cookies. Many recipes out there want you to only use butter as the fat agent. Just like many Classic Cookie recipes using the Shortening is very important!

A mixture of fattening agents like butter and shortening will really make these soft and chewy.

Why is that you may ask? When you see a Snickerdoodle recipe that only uses butter because the flavor of butter is better than shortening, beware that you will probably have a crispier cookie.

Due to how liquid butter gets and how it melts, when that is the only fat agent used in this recipe you will experience a cookie that spreads more and results in a crispier cookie.

What does the Cream of Tartar do in Snickerdoodles?

Cream of Tartar is used as a leavening agent and in replace of Baking Powder. Cream of Tartar gives that classic tangy taste to Snickerdoodles, so I highly recommend not skipping this ingredient.

You can, however, if you do not have Cream of Tartar replace with baking powder, but you will loose that flavor profile you want in a Snickerdoodle.

Do I need to chill Snickerdoodle dough before baking?

Nope, you do not need to chill this recipe! The shortening really helps with not needing to chill the dough.

As with Chocolate Chip Cookies the fattening agent is warm and soft when you are done preparing the dough you need to chill the dough so they do not spread so much.

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